Cornersmith's buttermilk waffles with rhubarb and rose compote

This recipe for buttermilk waffles with rhubarb and rose compote is from Cornersmith's in Marrickville, Sydney.

Jul 23, 2017 2:00pm

Serves 8

30 mins preparation

20 mins cooking plus standing

Cornersmith's buttermilk waffles with rhubarb and rose compote recipe

"I love waffles on the weekend and Cornersmith's in Marrickville are the best. Could you publish the recipe?" - Saskia Woods, Downer, ACT

REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.auor send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Ingredients

300 gm plain flour (2 cups)

80 gm caster sugar

2 tsp baking powder

1 tsp bicarbonate of soda

500 ml well-shaken buttermilk (2 cups)

115 gm butter, melted

2 eggs

Crème fraîche or ice-cream, to serve

Rhubarb and rose compote

500 gm rhubarb, washed, trimmed and cut into 2cm-3cm pieces

110 gm raw sugar (½ cup)

Finely grated rind and juice of ½ orange

1-2 tsp rosewater

Orange syrup

125 ml freshly squeezed orange juice (½ cup)

55 gm caster sugar (¼ cup)

Method

Main

1

For compote, combine rhubarb and sugar in a large saucepan off the heat. Stand until sugar draws out some of the liquid (10-15 minutes), then add orange rind and juice and 60ml water, and bring to the boil, stirring occasionally. Reduce heat to low and simmer until rhubarb has broken down but some pieces remain whole (5 minutes). Remove from heat and stir in rosewater.

2

For orange syrup, bring juice and sugar to the boil in a saucepan and cook until reduced by half (5-6 minutes). Set aside to cool.

3

Heat a waffle iron. Mix flour, sugar, baking powder, bicarbonate of soda and a pinch of salt in a bowl. In a separate bowl, whisk together buttermilk, melted butter and eggs, then mix in flour mixture until smooth. Pour about ½ cup batter into each section of the iron (depending on its size) and bake until golden brown (4-5 minutes). Serve waffles warm topped with warm or room-temperature compote, crème fraîche or ice-cream and drizzle with orange syrup.